Soups & creams
Tom kha gai
Thai soup of coconut, chicken, galangal and kaffir lime, creamy and aromatic.
Gluten-free
Ingredients
- 300 g chicken breast, in strips
- 400 g coconut milk
- 500 g chicken broth
- 150 g sliced mushrooms
- 3 slices of galangal (or ginger)
- 2 lemongrass stalks, crushed
- 4 kaffir lime leaves
- 30 g fish sauce
- Juice of 1 lime
- 1 teaspoon palm sugar
- Coriander and chilli to serve
Step-by-step
Using a different robot? Switch it here:
- Put the broth, the galangal, the lemongrass and the lime leaves in the mixing bowl.
- Set 8 min/100°C/speed 1 to infuse the aromatics.
- Add the coconut milk, the chicken and the mushrooms.
- Cook 10 min/90°C/reverse/spoon speed.
- Add the fish sauce, the sugar and the lime juice and mix 30 sec/spoon speed.
- Remove the large aromatics before serving.
- Serve with fresh coriander and chilli to taste.
Tips
- Do not let the coconut milk boil hard so it does not split.
- Balance the sour, salty and sweet with lime, fish sauce and sugar.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
